Go Back

Crock Pot Chicken Tikka Masala


  • 8 boneless skinless chicken tenderloins, or 5 boneless, skinless breasts (approximately 3 lbs)
  • 4 cloves of minced garlic
  • 2 Tbsp fresh ginger minced
  • 1 29 oz can of tomato sauce
  • 1 1/2 cps plain yogurt
  • 2 Tbsp Olive oil
  • 2 Tbsp Garam masala psst! it's in the spice aisle. It is totally worth it.
  • 1 Tbsp cumin
  • 1/2 Tbsp paprika
  • 2 tsp salt or to taste
  • 3/4 tsp cinnamon
  • 3/4 tsp fresh ground black pepper
  • 1-3 tsp cayenne pepper I did one
  • 2 bay leaves
  • 1 cup heavy cream
  • 3 tbsp cornstarch


  • Place everything up to the bay leaves in a large mixing bowl and stir together. Mix to coat chicken.
  • Place in the insert of the crock pot and add the two bay leaves.
  • Cover and cook for 8 hours on low or 4 hours on high. (I always like low and slow better)
  • Before serving, whisk together heavy cream and corn starch, then pour the mixture into the crock pot and gently stir. Let cook an additional 20 minutes to thicken.
  • Serve over bed of rice. (I suggest basmati rice. And some Naan is a great addition to the meal.)
Tried this recipe?Let us know how it was!